Production method and processing equipment of pure millet instant noodles

Abstract

The application discloses a production method and processing equipment of pure millet instant noodles, which sequentially comprise a cleaning machine, a grinding machine, a mixing machine, a noodle machine and a drying machine; millet particles are cleaned and impurities are removed, then the millet particles are crushed by the grinding machine, and millet powder is prepared by passing through a 60-100 mesh sieve; pure water is added into the millet powder, and millet powder noodles are prepared after uniform stirring and standing; the millet powder noodles are quantitatively fed, then are extruded and cooked by a puffing type multi-stage variable pitch extruder, then are molded by a mold to prepare millet noodles; the millet noodles are directly sterilized and packaged after air cooling and moisture removal, or are hung on a rod and then are placed into a drying chamber for drying. Compared with common coarse cereal noodles, the millet noodles prepared by the method and the processing equipment have the advantages that the millet noodles prepared by the method can be eaten after being soaked in boiling water and have a strong and smooth taste, the cooked broken noodle rate and the cooking loss rate of the millet noodles meet the industry standards, no food additive is added, the millet noodles are green and safe, and the millet noodles are very suitable for the consumption psychology of consumers.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a production method and processing equipment of pure millet instant noodles. BACKGROUND

[0002] Millet is a cereal after the husked grain of foxtail millet, which is one of the important food crops in the arid and semi-arid regions of northern China. Millet is a food with both medicinal and edible properties, rich in protein, carbohydrates, and amino acids, and has multiple physiological health functions, such as lowering blood sugar, lowering blood lipids, antioxidant, and anti-colon cancer effects. Millet is also a cost-effective source of iron.

[0003] With the increasing demand for healthy diets, traditional coarse grains including millet are receiving more attention than ever before. As the "king of cereals", millet can provide a variety of essential nutrients for the human body, and including millet in the diet can replace the refined grains commonly found on the global market, making it a nutritious and healthy choice. Regular consumption of millet and its products in daily diets can help to enhance immunity. Currently, millet products are mainly in the form of raw grains, with some instant porridges. The product forms are single, and the research on deep processing technology is seriously lagging behind. Accelerating the development of new instant and convenient millet products and further tapping the potential of gluten-free functional foods and health foods made from millet are of great significance to promote the main dish of millet.

[0004] Noodles are a traditional staple product in China. Due to its simple preparation and convenient consumption, it is deeply loved by consumers. Noodles that are rich in nutrients and have health benefits have become an important trend in the development of the noodle industry. Due to the lack of gluten protein in millet raw materials, it does not have the characteristics of forming dough, making it difficult to process. The higher the addition amount of millet in noodles, the more serious the damage to the gluten network, and the worse the quality of the noodle product. The addition amount of millet flour in commercially available millet noodles is about 10%-30%, which still cannot meet the nutritional and health needs of consumers, and there are still problems such as high broken noodle rate after cooking, high cooking loss, and not chewy taste.

[0005] Chinese patent document CN 110810723 A discloses a millet noodle and its processing method, wherein the weight parts of each component are millet 15-25 parts, wheat flour 60-100 parts, salt 2-4 parts, guar gum 1-3 parts, vitamin C 0.5-1 part, and pure water 20-35 parts; its production method is to clean and select dry millet, crush it, and pass it through a 100-mesh sieve to obtain millet powder; mix vitamin C, salt, guar gum, and water in proportion to make a dough agent; put the wheat flour, millet powder, and dough agent into a noodle machine in proportion to make dough for 10-20 minutes to obtain a dough; let the obtained dough stand for 25-35 minutes to proof the dough; after repeated calendering of the dough, cut it into strips, and then dry it to a water content of 9-11%, cut it into sections, weigh it, package it, and obtain the finished millet noodle product. This patent document mixes millet powder, wheat flour, and dough agent in proportion, wherein the addition ratio of millet powder to wheat flour is 1:4, the dough is proofed for 25-35 minutes after being made for 10-20 minutes, and the dough is cut into strips after repeated calendering, which relies on the action of gluten in wheat flour to realize the formation and production of noodles, and cannot realize instant noodles or fast food.

[0006] Chinese patent document CN 101190009 A discloses a millet noodle, which is mainly composed of the following proportion of raw materials: millet 80-85 parts and fine starch 15-20 parts. The millet is soaked, crushed, heated, and pressurized to naturally form into a noodle under the action of pressure.

[0007] Chinese patent document CN 108433021 A discloses a millet noodle and its production method, which provides a millet noodle containing the following components by weight: millet 65-80 parts, water 15-30 parts, and other ingredients such as carrot, tomato, spinach, rape, pumpkin, broccoli, purple sweet potato, and vitamin. During production, first crush the solid ingredients, sieve them, and obtain a mixed powder; then add water and vitamin to the mixed powder, stir them evenly; then perform extrusion, aging, high-temperature re-steaming, combing, and drying to obtain the millet noodle. In this patent document, millet powder is mixed and crushed with carrot, tomato, and other vegetables to obtain a mixed powder, which is not made of pure millet, and the production method adopts extrusion, aging, high-temperature re-steaming, combing, and drying; the two-stage maturation extrusion is: the first-stage maturation extrusion temperature is 100-120°C, and the second-stage maturation extrusion temperature is 90-110°C; the aging temperature is 40-60°C, and the aging time is 6-8 hours; the high-temperature re-steaming temperature is 85-95°C, and the high-temperature re-steaming time is 15-30 minutes; the extrusion temperature is high, and the noodle production process is long after aging and high-temperature re-steaming after extrusion.

[0008] Chinese patent document CN217364456U discloses a kind of instant noodle forming device and instant noodle processing equipment, the curing device in the instant noodle processing equipment is the screw extruder using steam heating, the barrel of screw extruder is equipped with steam sleeve for heating, the discharge port of screw extruder is communicated with the feed pipe.The patent document needs to be heated by steam for the curing device, which consumes a lot of energy, the extrusion pressure is low, and the uniformity of the material temperature in the steam heated barrel is questionable.

[0009] Chinese patent document CN 113712152 A discloses a kind of gluten-free instant noodles, which includes: buckwheat flour 76-80 parts, quinoa flour 15-17 parts, water-milled glutinous rice flour 8-10 parts, edible salt 0.5-1 part, water 30-32 parts; it adopts twice extrusion molding: the mixed material is poured into the feed inlet of the first extrusion curing device through the automatic feeding hopper, then it is extruded and cured by the single screw extrusion rod, the curing temperature is controlled at 120-140℃, the material after first curing is extruded by the extrusion head into the feed inlet of the second molding device, then the material is extruded and shaped by the second screw extrusion rod through the second extrusion head, the extrusion molding temperature is 30-40℃, the molded wet noodles are obtained after twice extrusion molding, then the noodles are dried and cut to obtain the noodles, the drying condition is constant temperature drying at 30-40℃ for 5-6 hours. The noodles disclosed in the patent document need to control a high temperature during curing, and low temperature constant temperature drying for 5-6 hours is adopted, so the overall noodle making process takes a long time.

[0010] At present, there are very few types of pure grain noodles on the market, which cannot meet the needs of consumers for grain, so more efforts need to be made to study suitable raw materials and quality improvement methods for making pure grain noodles, and only by continuously exploring new technologies and developing new processing equipment can the foundation be laid for the development of high-content grain noodles. Most of the instant noodles on the market are made by steaming or double-screw extrusion, the steaming process is simple but time-consuming and low in efficiency; the screw extruder mostly uses steam assisted heating, the extrusion pressure is low, and the double-screw extrusion method does not have a special noodle sheet curing device, cannot produce instant noodles, and the equipment is easy to block and difficult to clean, so it is urgent to develop a continuous and efficient instant noodle processing device. SUMMARY

[0011] In order to solve the above problems in the prior art, the present application provides a production method and processing equipment for pure millet instant noodles, which overcomes the shortcomings of the prior art and develops a kind of gluten-free pure millet instant noodles that is tender and smooth and has low breakage rate, meets people's pursuit of nutrition and health, and has high drying efficiency, long storage period and convenient eating, which meets the fast-paced lifestyle of modern people.

[0012] The technical solutions adopted are as follows:

[0013] In one aspect, the application provides a production method of pure millet instant noodles. Millet particles are cleaned and impurities are removed, then the millet particles are crushed by a flour mill, and millet flour is prepared by passing through a 60-100 mesh sieve. Pure water is added to the millet flour, and millet flour noodles are prepared after stirring and uniformity and then standing. The millet flour noodles are quantitatively fed, and then the millet noodles are prepared by extrusion and curing through a multi-stage variable pitch puffing type and then extruding and forming through a mold. The millet noodles are directly sterilized and packaged after air cooling and moisture removal, or are hung on a rod and then placed in a drying chamber for drying.

[0014] Further, 30-40% of pure water by weight is added to the millet flour, and the millet flour noodles are prepared after stirring for 10-30 min and then standing for 40-70 min.

[0015] Preferably, the water content of the millet flour noodles is 44%, the stirring time is 20 min, and the standing time is 60 min.

[0016] Further, the temperature of the noodles after extruding and forming through a mold is 85-100℃ by extrusion and curing through a puffing type.

[0017] Further, the millet noodles are hung on a rod in a drying chamber for four-stage continuous drying, and the drying conditions of each stage are as follows:

[0018] First stage: temperature 30-40℃, humidity 75-80%, time 30-45 min;

[0019] Second stage: temperature 50-60℃, humidity 70-75%, time 45-60 min;

[0020] Third stage: temperature 60-75℃, humidity 65-70%, time 45-60 min;

[0021] Fourth stage: temperature 30-35℃, humidity 55-65%, time 60-75 min.

[0022] In another aspect, the application also provides a pure millet instant noodle processing equipment, which comprises, in sequence, a cleaning machine, a flour mill, a mixer, a noodle machine, and a drying machine. The noodle machine is a puffing type double-cylinder millet noodle machine, which comprises a puffing auger and an extrusion and forming auger. The feeding hopper I of the puffing auger corresponds to the discharge end of the mixer, the discharge end I of the puffing auger corresponds to the feeding hopper II of the extrusion and forming auger, the discharge end II of the extrusion and forming auger is provided with a discharge template and a fan for air cooling toward the discharge template, and a plurality of round holes are formed in the discharge template.

[0023] The cylinder and the screw pushing rod in the cylinder are provided with a plurality of continuous helical leaves with variable pitches along the pushing direction, and the pushing output end of the screw pushing rod is provided with a reverse helical leaf.

[0024] Further, the cylinder of the bulking screw conveyor is provided with a bulking head at the discharging end, the bulking head is communicated with the cylinder, the reverse helical leaf of the bulking screw conveyor is arranged in the bulking head, a discharging opening is formed in the middle of the outer side of the bulking head, and a bulking core is detachably arranged at the discharging opening.

[0025] Preferably, three helical leaves with variable pitches are arranged on each screw pushing rod, and the helical leaves on the screw pushing rod of the bulking screw conveyor are distributed as 57mm*3, 37mm*1 and 30mm*7 along the pushing direction, and the helical leaves on the screw pushing rod of the extrusion forming screw conveyor are distributed as 57mm*3, 37mm*1 and 30mm*6 along the pushing direction.

[0026] Further, the cylinder is a screw cylinder with helical lines on the inner side, which is matched with the screw pushing rod.

[0027] Further, the extrusion forming screw conveyor is provided with a forming head communicated with the cylinder at the discharging end II, the lower end of the forming head is opened, a discharging hopper is arranged at the lower end of the forming head, a forming cover is detachably arranged at the lower end of the discharging hopper, and a discharging die plate is arranged on the forming cover, and the diameter of the round hole formed on the discharging die plate is 1.2-1.5mm.

[0028] The technical scheme has the following advantages:

[0029] A、The prepared millet powder is used as the raw material, and the following processes are carried out, i.e., mixing, dough mixing, dough fermentation, aging, extrusion forming and drying, and the aging process adopts a noodle machine with bulking extrusion aging function, the completely fermented millet dough is heated, gelatinized (aged) by strong extrusion, shearing and rubbing, and discharged through the bulking opening, the millet noodles prepared by the method and the processing equipment are completely aged, the cooked noodle breaking rate and the cooking loss rate meet the industry standards, and the noodles are green and safe without any food additive, which meets the consumption psychology of consumers.

[0030] B、The production method and equipment used in the application innovatively designs a bulging type double-cylinder millet noodle machine, adopts a micro-bulging outlet, can realize raw material ripening and molding at the same time, has high efficiency and is easy to control, and in the extrusion process, due to the large extrusion strength, starch particles are destroyed, and straight-chain starch and branched-chain starch are cross-linked to form a solid starch gel network to replace the gluten network, thereby providing excellent texture for gluten-free millet noodles, and the short-time ripening treatment on the variable-pitch screw rod does not cause excessive damage to the nutrients in the material; the pure millet noodles produced by using the processing equipment overcome the problems of difficult molding, easy breaking and poor taste of existing coarse cereal noodles, and the produced millet noodles have yellow and bright color, the aroma of millet, tough and elastic taste, and significantly improve the eating quality of millet noodles.

[0031] C、The pure millet products produced by the method and equipment of the application do not contain gluten, have low glycemic index, can be used as an excellent dietary choice for celiac disease or gluten intolerance, high blood sugar or diabetic patients, and the instant millet noodles produced can be directly fresh or instant, and can be eaten after being boiled in boiling water for 6 minutes, the noodles are tough and smooth, not sticky, and have no rough feeling. BRIEF DESCRIPTION OF DRAWINGS

[0032] In order to more clearly illustrate the specific embodiments of the application, the drawings needed in the specific embodiments will be briefly introduced below. Obviously, the drawings described below are some embodiments of the application, and other drawings can be obtained by those skilled in the art without creative labor.

[0033] Figure 1 A production method block diagram of the instant millet noodles provided by the application is shown in the figure.

[0034] Figure 2 A front view of the bulging type double-cylinder millet noodle machine provided by the application is shown in the figure.

[0035] Figure 3 A Figure 2 side view is shown in the figure.

[0036] Figure 4 A Figure 2 structure schematic diagram of the bulging type double-cylinder millet noodle machine provided by the application is shown in the figure.

[0037] Figure 5 A Figure 2 structure schematic diagram of the spiral pushing rod in the bulging type double-cylinder millet noodle machine provided by the application is shown in the figure.

[0038] Figure 6 A Figure 2 structure schematic diagram of the spiral pushing rod in the bulging type double-cylinder millet noodle machine provided by the application is shown in the figure.

[0039] Figure 7 A cross-sectional schematic diagram of the cylinder provided by the application is shown in the figure.

[0040] The identification symbols provided in the figures are explained as follows:

[0041] 1 - noodle machine

[0042] 11 - bulking screw

[0043] 111 - feeding hopper I, 112 - discharging end I, 113 - driving motor I, 114 - transmission belt I

[0044] 115 - pulley I, 116 - bulking head, 117 - bulking core

[0045] 12 - extrusion molding screw

[0046] 121 - feeding hopper II

[0047] 122 - discharging end II

[0048] 1221 - molding head, 1222 - discharging hopper, 1223 - molding cover

[0049] 123 - driving motor II, 124 - transmission belt II, 125 - pulley II

[0050] 13 - discharging die plate, 14 - machine frame

[0051] 1a - barrel, 1b - screw pushing rod, 1c - continuous screw blade, 1d - reverse screw blade DETAILED DESCRIPTION

[0052] The technical solutions of the present application will be described clearly and completely below in conjunction with the drawings. Obviously, the described embodiments are part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments of the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0053] As shown in the drawings, the present application provides a production method of pure millet instant noodles, comprising the following production steps: Figure 1

[0054]

S01

[0055]

S02

[0056] ​The millet powder is added with pure water in a weight ratio of 30-40%, stirred for 10-30 minutes, and then rested for 40-70 minutes to make millet powder dough with a water content of 40-50%. The water content in the millet powder dough is evenly distributed after resting. During the increase of the stirring time to 20 minutes, the average weight diameter increases at a slower rate, and the water distribution between the dough of different particle sizes is stabilized after resting for 60 minutes. Therefore, the millet powder dough has a water content of 44%, the stirring time is 20 minutes, and the resting time is 60 minutes.

[0057]

S03

[0058] The millet powder dough is pushed by the multi-stage variable pitch screw, and the protein and starch in the millet powder rapidly absorb water under the friction and shearing force of the inner wall of the cylinder and the screw, and are converted from a glass state to a high-elastic state under the heat, and then the Weissenberg effect occurs under the shearing action of the extrusion molding screw, and the noodles are extruded from the die hole of the discharge die plate. The cooling fan arranged at the lower part of the machine frame is used to preliminarily cool and dehumidify the noodles.

[0059]

S04

[0060] The millet noodles are hung on the rod in the drying chamber for four-stage continuous drying, and the drying conditions of each stage are as follows:

[0061] First stage: temperature 30-40℃, humidity 75-80%, time 30-45 minutes;

[0062] Second stage: temperature 50-60℃, humidity 70-75%, time 45-60 minutes;

[0063] Third stage: temperature 60-75℃, humidity 65-70%, time 45-60 minutes;

[0064] Fourth stage: temperature 30-35℃, humidity 55-65%, time 60-75 minutes.

[0065] The preferred drying conditions are as follows:

[0066] First stage: temperature 35℃, humidity 80%, time 30 minutes;

[0067] Second stage: temperature 55℃, humidity 75%, time 45 minutes;

[0068] The third section: temperature 65℃, humidity 70%, time 45min;

[0069] The fourth section: temperature 35℃, humidity 65%, time 60min.

[0070]

S05

[0071] As shown in Figure 2 and Figure 3 , the application also provides a millet instant noodle processing equipment, which sequentially comprises a cleaning machine, a grinding machine, a mixing machine, a noodle machine and a drying machine. The noodle machine 1 is a puffing type double-cylinder millet noodle machine, which comprises a puffing auger 11, an extrusion forming auger 12, a discharge template 13 and a rack 14. The puffing auger 11 and the extrusion forming auger 12 are installed on the rack 14. The puffing auger 11 and the extrusion forming auger 12 each comprise a cylinder 1a and a spiral pushing rod 1b arranged in the cylinder 1a. A plurality of continuous spiral leaves 1c with variable pitches are arranged on the spiral pushing rod 1b along the pushing direction. A reverse spiral leaf 1d is arranged at the pushing output end of the spiral pushing rod 1b. The plurality of continuous spiral leaves 1c with variable pitches are arranged with gradually decreasing pitches along the conveying direction.

[0072] As shown in Figure 2 and Figure 4 , a feeding hopper I111 is arranged at the feeding end of the cylinder 1a of the puffing auger 11, and a belt pulley I115 is arranged at the driving end of the spiral pushing rod 1b. The belt pulley I115 is connected with a driving motor I113 installed on the rack 14 through a transmission belt I114. A puffing head 116 is sealingly arranged at the discharging end of the cylinder 1a of the puffing auger 11. The puffing head 116 is in communication with the cylinder 1a. The reverse spiral leaf 1d of the puffing auger 11 is arranged inside the puffing head 116. A discharging opening is formed in the middle of the outer side surface of the puffing head 116. A puffing core 117 is detachably arranged at the discharging opening. A plurality of puffing openings for slightly puffing noodle sheets are formed on the puffing core 117. The millet noodle sheets become a molten state under the action of high temperature and high pressure in the cylinder 1a of the puffing auger 11, and then are extruded from the puffing openings of the puffing core 117. Due to the instantaneous sharp drop of pressure and temperature, the water vaporizes under the pressure difference, and the volume expands. In the puffing moment, the millet starch is gelatinized, and the structure of the starch becomes a loose sponge with lamellar structure, and the volume of the millet noodle sheets expands.

[0073] The barrel 1a of the extruding forming auger 12 is provided with a feeding hopper II 121 at one end and a discharging end II 122 at the other end, the feeding hopper I 111 of the bulking auger 11 corresponds to the discharging end of the mixing machine, the discharging end I 112 of the bulking auger 11 corresponds to the feeding hopper II 121 of the extruding forming auger 12, and the discharging end II 122 of the extruding forming auger 12 is provided with a discharging die plate 13 and a fan for air cooling towards the discharging die plate 13, the discharging die plate 13 is formed with a plurality of round holes, and of course can also be other shapes; at the same time, the belt pulley II 125 of the driving end of the extruding forming auger 12 is connected with the driving motor II 123 installed on the rack 14 through the transmission belt II 124.

[0074] The application preferably installs a forming head 1221 connected with the barrel 1a at the discharging end II 122 of the extruding forming auger 12, the forming head 1221 has a hollow inner cavity, the discharging end of the screw pushing rod 1b is located Figure 2 on the left side of the forming head 1221, the lower end of the forming head 1221 is open, and a discharging hopper 1222 is arranged at the lower end opening, and a forming cover 1223 is detachably installed at the lower end of the discharging hopper 1222, the discharging die plate 13 is installed on the forming cover 1223, and the round holes on the discharging die plate 13 are 1.2-1.5 mm in diameter. The extruded millet flour enters the forming head 1221, falls into the discharging hopper 1222, and is further extruded from the round holes of the discharging die plate 13 to form completely cooked noodles. The driving motor I is preferably 11 kW, the driving motor II is preferably 5.5 kW, the feeding speed is 0.8-1.2 kg / min, and the feeding speed is most preferably 1 kg / min, and the diameter of the round holes on the discharging die plate 13 is 1.5 mm.

[0075] As shown in Figure 5 and Figure 6 , each screw pushing rod 1b is distributed with three variable pitch screws, and the screw distribution on the screw pushing rod 1b of the bulking auger 11 along the pushing direction is: 57 mm x 3, 37 mm x 1, 30 mm x 7, so that the material is subjected to strong extrusion and kneading for 2-3 seconds to generate heat and fully gelatinize the millet powder, and then enters the extruding forming auger; the screw distribution on the screw pushing rod 1b of the extruding forming auger 12 along the pushing direction is: 57 mm x 3, 37 mm x 1, 30 mm x 6. For example: 57 mm x 3 indicates that the pitch is 57 mm, and a total of 3 pitch screws are provided, as shown in the figure, and of course it is not limited to the three-section variable pitch screw distribution mode provided by the application, wherein the main diameter of the screw pushing rod is 80 mm, and the overall diameter of the screw leaf is 120 mm. The preferred barrel 1a of the application is a screw cylinder with helical rifling on the inner side, as shown in Figure 7As shown, it matches with the screw pushing rod 1b, and the screw cylinder has a good squeezing, rubbing and rubbing effect on the millet flour, realizing rapid ripening.

[0076] Example 1:

[0077] (1) Millet powder preparation: after washing and removing impurities, the millet is ground and passed through a 60 mesh sieve;

[0078] (2) Mixing: mix the millet powder prepared in step with pure water, so that the final water content of the millet flour is about 44%, and after fully stirring, stand for 60 minutes.

[0079] (3) Quantitatively feed the millet flour with uniform water distribution, the feeding speed is 1 kg / min, enter the extrusion type double cylinder millet noodle machine, and extrude noodles through the discharge template with a round hole diameter of 1.5 mm, and then cold air cooling and moisture removal;

[0080] (4) Drying: the millet noodles obtained in step (3) are directly sterilized and packaged for fresh food or hung on a rod and placed in a drying room for drying, and the drying conditions are:

[0081] First section: temperature 35℃, humidity 80%, time 30min;

[0082] Second section: temperature 55℃, humidity 75%, time 45min;

[0083] Third section: temperature 65℃, humidity 70%, time 45min;

[0084] Fourth section: temperature 35℃, humidity 65%, time 60min.

[0085] Comparative example 1:

[0086] A production method of pure millet noodles:

[0087] (1) Preparation of millet powder: after washing and removing impurities, the millet is ground and passed through a 60 mesh sieve;

[0088] (2) Mixing: mix the millet powder prepared in step (1) with pure water according to the ratio of 2:1, knead into a millet dough, and after fully kneading, stand for 60 minutes.

[0089] (3) After weighing, use an electric noodle pressing machine to extrude millet noodles through a discharge template with a round hole diameter of 1.5 mm;

[0090] (4) Drying: the millet noodles obtained in step (3) are hung on a rod and placed in a drying room for drying, and the drying conditions are:

[0091] First section: temperature 35℃, humidity 80%, time 30min;

[0092] Second section: temperature 55℃, humidity 75%, time 45min;

[0093] Third section: temperature 65℃, humidity 70%, time 45min;

[0094] Fourth section: temperature 35℃, humidity 65%, time 60min.

[0095] Test example 1: determination of the gelatinization characteristics of millet flour

[0096] According to the national standard GB / T24853, the gelatinization indexes (peak degree, minimum viscosity, final viscosity, decay value, retrogradation value, peak time, gelatinization temperature) of millet flour are determined by a rapid visco-amylograph.

[0097] Table 1 gelatinization characteristics of millet flour

[0098]

[0099] From table 1, the peak viscosity of millet flour is 1393cp, the peak time is 5.15s, and the gelatinization temperature is 76.32℃.

[0100] Test example 2: sensory evaluation

[0101] According to the color, appearance, aroma, taste, and mouthfeel of millet noodles, a comprehensive score is given, and the sensory evaluation of the rehydrated millet instant noodles is carried out.

[0102] Table 2 sensory evaluation results of noodles

[0103]

[0104] From table 2, the instant millet noodles produced by the production method of the application have millet aroma, golden yellow color, fine and smooth surface structure, biting strength, elasticity, refreshing taste without sticking to teeth, smooth mouthfeel, and are easy to be accepted by consumers.

[0105] The application establishes a response surface optimization model of the feeding speed, material moisture content, and cooling water flow rate by Design-Expert13, Y sensory score = 78.12-0.74*feeding speed-0.02*material moisture content-0.18*cooling water flow rate+0.78*feeding speed*material moisture content+1.1*feeding speed*cooling water flow rate-0.48*material moisture content*cooling water flow rate-0.9*feeding speed 2 -0.7*material moisture content 2 -1.2*cooling water flow rate 2 According to the actual situation and operation feasibility, the optimal scheme is adjusted to a feeding speed of 1kg / min, a raw material moisture content of 44%, and a cooling water flow rate of 1m / s.

[0106] Test Example 3: Determination of noodle quality indicators

[0107] Determination of rehydration time: Refer to the national commercial standard with slight modification. Take 30 pieces of millet noodles with a length of 10 cm and place them in a covered heat preservation container. Add boiling water to fully immerse the noodles, then cover and start timing. After 3 minutes, remove one noodle every 20 seconds and observe whether there is a visible white core in the center of the noodle by pressing the noodle with a transparent glass sheet. The time when the white core disappears is the rehydration time.

[0108] Determination of cooking loss: Weigh about 30 g of noodles, then soak them in a covered container containing about 500 mL of boiling water for 8 minutes. Remove the noodles and rinse them with distilled water for about 10 seconds. Boil the rinse liquid and noodle soup until about 50 mL remains, then dry at 105°C until the weight is constant.

[0109] Cooking loss (%) = (weight of total dry matter in noodle soup / dry weight of noodles) x 100%

[0110] Determination of broken noodle rate: Select several instant noodles of the same length and similar quality. After soaking in boiling water for a certain period of time, observe the degree of breakage and record the percentage of instant noodles or instant noodles with a length less than 2 / 3 of the total.

[0111] Broken noodle rate = number of broken noodles / total number x 100%

[0112] Table 3: Results of noodle quality indicator determination

[0113] Group Rehydration time Breaking rate Cooking loss Example 1 Boiled water infusion 6 min 5％ 9.8％ Comparative Example 1 Boiling water cooking 270 s 95％ 9.3％ Commercial dried noodles Boiling water cooking 210 s 0％ 6％

[0114] Table 3 shows that the millet noodles produced in Comparative Example 1 have a lower cooking loss than those produced in Example 1. This is likely due to the fact that the extrusion and aging process significantly increases the water solubility index of millet, increasing the dissolution of starch, protein, and pigment. The millet noodles produced in Comparative Example 1 have a higher broken noodle rate, which is caused by the inability of millet to form a gluten network structure. The broken noodle rate of the noodles in Example 1 meets the commercial standard, which is due to the fact that during the extrusion process, starch granules are destroyed, and amylose and amylopectin crosslink to form a strong starch gel network to replace the gluten network, providing a network skeleton for millet noodles.

[0115] Test Example 4: Determination of noodle texture

[0116] Weigh about 30 g of instant noodles and place them in 500 mL of boiling water. Immediately cover and start timing. Soak for 6 minutes, then immediately remove and soak in cold water for 10 seconds. Then determine the texture properties. TPA mode, pre-test speed 1 mm / s, test speed 1 mm / s, post-test speed 2 mm / s, compression deformation 60%, trigger force 5 g.

[0117] Table 4 noodle texture test results

[0118] Hardness / N Viscosity / N s Elasticity Cohesiveness Adhesiveness Chewiness Resilience Example 1 547.47±42.63b -21.89±1.54a 0.95±0.01a 0.80±0.01a 438.12±37.56b 415.96±40.01b 0.49±0.03a Commercial dried noodles 905.66±68.86a -22.85±3.16a 0.94±0.001a 0.82±0.02a 740.05±36.39a 694.28±34.60a 0.48±0.04a

[0119] As can be seen from the results of Table 4, the hardness, gumminess and chewiness of the millet instant noodles made in Example 1 are relatively lower than those of the commercially available noodles. However, the cohesiveness, springiness, adhesiveness and resilience of the millet instant noodles are not significantly different from those of the commercially available noodles.

[0120] Therefore, compared with the ordinary coarse cereal noodles, the millet noodles made by the millet noodle production method provided by the present application can be eaten after being soaked in boiling water and have a tough and smooth taste. The cooked noodle breakage rate and the cooking loss rate of the millet noodles meet the industry standards, and no food additives are added, so the millet noodles are green and safe, and very suitable for the consumption psychology of consumers.

[0121] The millet noodles prepared by the present application solve the problem that noodles cannot be formed due to the absence of gluten when noodles are made from pure millet, and the color and nutritional quality of the millet are retained to the maximum extent. The processing equipment integrates extrusion and expansion and extrusion molding, and the millet noodles produced by the equipment have good elasticity, a smooth surface, a suitable taste, and are completely cooked, so the noodles can be eaten hot or after being dried and soaked.

[0122] The present application does not cover the prior art.

[0123] Obviously, the above-described embodiments are only examples for clearly illustrating the present application, and are not intended to limit the embodiments. Based on the above description, other different forms of changes or variations can be made by those skilled in the art. All the embodiments do not need to be exhausted, and the obvious changes or variations derived therefrom are still within the protection scope of the present application.

Claims

1. A pure millet instant noodle processing device, the device comprising, in sequence, a washing machine, a grinding mill, a mixing machine, a noodle making machine, and a drying machine, characterized in that, The noodle machine (1) is an extrusion double-cylinder millet noodle machine, which includes an extrusion auger (11) and an extrusion forming auger (12). The feed hopper I (111) of the extrusion auger (11) corresponds to the discharge end of the mixer. The discharge end I (112) of the extrusion auger (11) corresponds to the feed hopper II (121) of the extrusion forming auger (12). The discharge end II (122) of the extrusion forming auger (12) is provided with a discharge template (13) and a fan for air cooling towards the discharge template (13). The discharge template (13) has several round holes formed on it. The puffing auger (11) and the extrusion molding auger (12) respectively include a cylinder (1a) and a spiral pusher (1b) located inside the cylinder (1a). The spiral pusher (1b) is provided with multiple continuous spiral blades (1c) with variable pitch along the pushing direction. The pushing output end of the spiral pusher (1b) is provided with a reverse spiral blade (1d). The multiple continuous spiral blades (1c) with variable pitch are arranged with decreasing pitch along the conveying direction. An expansion head (116) is sealed at the discharge end of the cylinder (1a) of the expansion auger (11). The expansion head (116) is connected to the cylinder (1a). The reverse spiral blade (1d) of the expansion auger (11) is disposed inside the expansion head (116). A discharge opening is formed in the middle of the outer side of the expansion head (116). An expansion core (117) is detachably installed at the discharge opening. Several expansion ports are formed on the expansion core (117). Each of the spiral push rods (1b) has three variable pitch spirals. The spiral distribution on the spiral push rods (1b) of the extrusion auger (11) along the pushing direction is: 57mm×3, 37mm×1, 30mm×7; the spiral distribution on the spiral push rods (1b) of the extrusion auger (12) along the pushing direction is: 57mm×3, 37mm×1, 30mm×6.

2. The pure millet instant noodle processing equipment according to claim 1, characterized in that, The cylinder (1a) is a screw cylinder with helical rifling on its inner side, which is matched with the helical push rod (1b).

3. The pure millet instant noodle processing equipment according to claim 2, characterized in that, A forming head (1221) connected to the cylinder (1a) is installed at the discharge end II (122) of the extrusion forming auger (12). The lower end of the forming head (1221) is open, and a discharge hopper (1222) is provided at the lower end of the discharge hopper (1222). A forming cover (1223) is detachably installed at the lower end of the discharge hopper (1222). The discharge template (13) is installed on the forming cover (1223). The diameter of the round hole formed on the discharge template (13) is 1.2 to 1.5 mm.

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